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Mohinga (Fish and Rice Noodle) Soup

Mohinga (Fish and Rice Noodle) Soup

Featured Spices
2 ½ pounds catfish fillets, skinned and deboned (you can substitute tilapia)
3 stalks lemongrass, bruised and thinly chopped
2 – 4 inch piece ginger, finely chopped
3 garlic cloves, crushed
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon white pepper
5 dry bay leaves
3 quarts water

½ cup vegetable oil
4 stalks lemongrass, minced
6 cloves garlic, minced
1 inch ginger, minced
1 teaspoon paprika
1 teaspoon turmeric
½ red onion, finely sliced
6 shallots, peeled and diced
4 whole dried chilies
4 tablespoons fish sauce
10 ounces vermicelli noodles
2 – 4 eggs, hardboiled and sliced (optional)
pinch dried ground Thai chili (optional)
6 tablespoons toasted rice powder (optional thickener)

½ red onion, thinly sliced (optional)
lime wedges (optional)

It would seem there are many different ways of making the traditional Burmese fish and vermicelli Mohinga soup. This dish is the Burmese equivalent of bacon and eggs—although a much healthier breakfast than the American and English staple.

Traditionally, toasted rice powder is used to thicken the soup, and we think it’s better that way. However, you have the option of leaving the rice powder out. Either way, this tasty soup—flavored with lemongrass, ginger and a variety of spices, is bound to become a new breakfast staple in your home.

Making fresh toasted rice powder

If you’re using toasted rice powder as a thickener for your soup: preheat the oven to 350 degrees F. Spread a layer of uncooked rice on a baking sheet and toast in the oven for about 30 minutes, or until browned. Stir a few times during the cooking process to ensure even browning. Allow the rice to cool and then use a mortar and pestle to grind into fine powder. Set aside for later.

Preparing the broth

In a medium to large pot, combine the following broth ingredients:
black pepper
white pepper
tej patta Indian bay leaves

Bring water to a boil. Lower the heat and allow to simmer for 15 minutes.
Add catfish to the pot and continue simmering for additional 15 minutes. Gently remove the fish from the broth and set aside.

Strain the broth and discard any solids. Rinse the pot and transfer your broth back into the pot. Reheat the broth to a simmer.

If you’re adding toasted rice powder: ladle 1/3 cup broth into a small bowl, add rice powder and whisk to break up any lumps. Pour the mixture into your broth and continue simmering just until the broth thickens. Remove from heat and set aside.

Using a mortar and pestle, grind the following soup ingredients together:
lemongrass (3 stalks, minced)
Thai chilis

Set aside for later.

Preparing the fish

In a wok or large skillet, heat oil on high, then add the following:
lemongrass (1 stalk)

Stir fry 1 minute, then lower heat to medium-low.

Add the chili mixture and onion. Cook over medium low, stirring frequently, for about 5 minutes, or until the onions soften.

Then stir in the following:
hot paprika
sweet Spanish paprika

Sauté ingredients over medium-low heat for 15 – 20 minutes. Transfer the mixture into your pot with the broth and re-heat to a simmer.

Add the fish sauce and continue simmering over medium-low for 10 minutes.

Cook the noodles according to your package directions (3 – 4 minutes), then drain and rinse in cold water to stop the cooking process. Divide the noodles into serving bowls.

Ladle the soup over the noodles and garnish with any of the following optional ingredients:
hard boiled egg, sliced
lime wedges
pinch of ground Thai chili, for color and spicy kick
red onion slices


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Recipe Name
Mohinga (Fish and Rice Noodle) Soup
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